Fleur de Lolly: Small skillets perfect for special breakfasts

By Laura TolbertMore Content Now

Friday

Jul 12, 2019 at 1:01 AM

I have a set of 6-inch individual Lodge cast iron skillets. I enjoy using them for a variety of dishes, including small cobblers and when I need a small pan of cornbread. However, on a leisurely Saturday morning, these unique little skillets are perfect for making and serving special breakfast meals.I begin by layering hashbrowns and scrambled eggs, then top them with cooked and crumbled bacon. You could interchange ham or sausage for the bacon and fried eggs for scrambled. Alternatively, how about some chorizo and pepper jack cheese added to the scrambled eggs?Use the recipe and technique that follows as your guide and let your creativity take over to create your own delicious breakfast!INDIVIDUAL TRIPLE STACK BREAKFASTSMy version is for two 6-inch skillet breakfasts. Increase or decrease your ingredients for however many hungry diners you have.We’ll take it step by step:For the hashbrowns (see note):2 Russet potatoes, peeled and shredded2 tablespoons corn oil, dividedSalt, pepper• To help the potatoes crisp and brown, place the shredded potatoes in a clean dish towel and wring the liquid from them before beginning to cook.Heat 1 tablespoon oil in each skillet over high heat. Add half of the potatoes into each skillet and lightly press down with a metal spatula.Lower the heat to medium and cook until the potatoes brown. Carefully slide the spatula under the potatoes and turn them over so that the other side can brown.Bacon:8 oz. bacon, cut into 1/2 inch pieces.While the hashbrowns are cooking, place bacon in a separate skillet over low heat. Fry until cooked thoroughly. Remove the bacon from the skillet and let it drain on a paper towel-covered plate. Set aside. Drain bacon grease from skillet.Now the eggs:2 eggs, lightly beaten in a small bowl with 1/2 teaspoon water added. Season with a little salt and pepper.Over low heat, using the skillet that you cooked the bacon in, add 1 tablespoon butter until it bubbles. Pour the eggs into the skillet and let them slowly begin to cook. The secret to great scrambled eggs is to allow them to cook very slowly. Gently stir the curds of the eggs until they are cooked through, but still creamy. You can add some shredded cheese at the last few minutes of cooking if you’d like.Now the fun part — when you begin stacking! Using the hash browns as your base, divide the eggs between the individual skillets, and then sprinkle with the crumbled bacon. Top with your favorite shredded cheese and thinly sliced green onions if you’d like.If you’re feeding a crowd for breakfast or brunch, consider setting up a topping station with a variety of items. Cook the hashbrowns as directed, and then let each person choose their preferred protein, eggs and toppings.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.

Never miss a story

Choose the plan that's right for you.
Digital access or digital and print delivery.